Cranberry, maple & pecan pudding

• each semi-dried prunes and date↗100g g

  stoned and chopped

• each raisins100g g

  and sultanas

• pack dried cranberry↗100g g
• gluten-free flour↗170g g
• gluten-free baking powder↗1 tsp tsp
• pack pecan↗100g g

  roughly chopped

• mixed spice2 tsp tsp
• 2 oranges↗grated zest and juice of

  grated zest and juice of

• dark muscovado sugar↗100g g
• maple syrup↗5 tbsp tbsp
• eggs↗2

  beaten

• sunflower oil↗100ml ml
• oil

  for greasing

• fresh cranberry↗100g g
• maple syrup↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don’t be put off by the consistency of the mixture – it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.

2. 2

   Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times – so keep an eye on it. Cook the pudding for 3 hrs.

3. 3

   To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.